Coconut Curry Chicken Rice Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup basmati rice, uncooked
• 2 cups baby spinach
• 1 cup shredded carrots
• 1/4 cup sliced scallions
• 1/4 cup chopped cilantro
• 4 lime wedges, for serving

Instructions

1. 1

   In a large skillet over medium heat, cook the chicken until browned and cooked through, about 8-10 minutes.

2. 2

   Add the coconut milk, curry paste, fish sauce, and brown sugar. Stir to combine and simmer for 5 minutes.